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1
Place tomatoes, jalapenos, and fennel in a bowl.
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2
Season liberally with pepper, salt and the Worchestershire sauce.
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3
Coat with olive oil, tossing lightly.
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4
Put a few of the tomatoes in the blender and liquefy - this will make it easier to puree the rest of the solids.
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5
Add the fennel/tomato/jalapeno mixture to a blender and puree until liquefied.
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6
Store in refrigerator up to 6 hours until chilled.
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7
Hint: If you can find them, heirloom tomatoes can really boost the flavor of this drink.
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8
Heirloom tomatoes are typically varieties that were grown over 50 years ago, before tomatoes were bred for ease of picking and distribution.
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9
Heirlooms tend to be a little more acidic than modern commercial tomatoes, and often the fresh tomato flavor is more pronounced.
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10
Assembling the cocktail:
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11
Rub a cut lemon around the rim of a chilled martini glass.
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12
Dip the glass, upside down, in salt or your favorite spice rub.
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13
Slice the tip of a red jalapeno pepper vertically and slip over the rim.
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14
Place 1 or 2 of the jalapeno ice cubes in each glass, pour chilled bloody maria mixture on top, and top each glass with 1 ounce of lemon vodka.
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15
Stir carefully and serve.
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16
Hint: If you don't have lemon vodka, use regular vodka and squeeze a little lemon juice in each glass.
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17
3 jalapeno peppers
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18
1 quart fresh, cold water
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19
1/2 lemon
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20
4 fresh basil leaves
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21
Salt
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22
Black pepper
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23
Remove the tops and stems of the jalapenos and slice.
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24
Place the water in a blender and add the jalapenos, seeds and all.
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25
Add the lemon to the blender, peel and all.
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26
Add the basil, a pinch of salt, and some ground black pepper, to taste.
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27
Puree in the blender until everything is incorporated.
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28
Strain through a sieve and pour into ice cube trays and freeze overnight until solid.
